Brothy Broccoli Leek Soup with White Beans
A deliciously brothy soup packed with sweet leeks, broccoli and white beans. Wholesome and delicious for an easy, one pot meal.
Servings: 4
Calories: 291kcal
Equipment
- 1 Chef's knife or vegetable knife
Ingredients
For the Soup
- 400 g leek finely chopped, about 2 medium leek
- 200 g broccoli 1 medium head broccoli
- ½ teaspoon chili flakes or red pepper flakes
- 500 g white beans equivalent of 2 standard tin/can
- 4 sprigs thyme 1 tsp
- 3 bay leaves
- 500 ml vegetable stock or use good quality boullion powder
- 1 tablespoon olive oil for sauteeing, can also use water
- 1 teaspoon lemon juice or white wine vinegar.
Instructions
- First clean the leeks by cutting lengthways down the leek. Wash thoroughly under the tap to remove any dirt trapped between the layers.400 g leek
- Chop the broccoli into florets. Remove the tough outer from the stems and chop those too.200 g broccoli
- Finely chop the cleaned leeks. leek finely too.
- In a large saucepan gently sauté the leek in the oil1 tablespoon olive oil
- Open the cans of beans, drain and rinse them.500 g white beans
- Add the beans, the thyme , bay leaves and the stock.½ teaspoon chili flakes, 4 sprigs thyme, 3 bay leaves, 500 ml vegetable stock
- Simmer for around 10 mins until all the veggies are soft.
- Squish the butterbeans around the pot with a potato masher and taste. Adjust the seasoning as needed.
- Add the broccoli to the pot and simmer for 5 minutes or until soft.
- Season to taste, and add a squeeze of lemon if desired.
- Serve with crusty bread or on it's own with herbs sprinkled on top.
Nutrition
Calories: 291kcal | Carbohydrates: 51g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 545mg | Potassium: 1052mg | Fiber: 11g | Sugar: 6g | Vitamin A: 2369IU | Vitamin C: 59mg | Calcium: 201mg | Iron: 7mg